Clear prep labels for food made ahead of service.
Label prepared ingredients and dishes before they move into storage or the next stage of service. Restaurant prep labels reuse that recorded item information, and you still review the applicable date before printing.
Illustrative layout. Dates must follow your kitchen's procedures.
For items prepared ahead of service.
Use prep labels for tasks such as prepared vegetables or a mixture assembled in advance. Select the item and label type that match the work actually carried out.
See the information on a prep label.
Illustrative layout for a recipe containing celery. This is an internal prep label, not a complete PPDS ingredient label.
Product name
Identifies the prepared item.
Prep label type
Shows this is an internal prep label.
Configured expiry
Comes from your kitchen's date settings.
Printed date
Records when the label was created.
Recorded allergens
Shows the allergen information on the item record.
Staff initials
The identifier recorded by the workflow.
Finish the preparation with a checked label.
- 01
Select the prepared item and prep label type.
- 02
Check the recorded allergens and applicable date.
- 03
Review the preview and print.
- 04
Apply the label to the matching container before the handover.
Give the next shift the same information.
Use consistent item names and readable dates so staff can identify prepared items without recreating the label. Keep any additional batch or preparation records required by your procedure.
Questions about this label
See a prep item move from record to label.
Walk through a representative item from your preparation list.
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